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Homemade Amaranth Porridge with Maple-Meyer Lemon Curd photo

Amaranth Porridge with Maple-Meyer Lemon Curd

This Amaranth Porridge is a cozy, nutritious breakfast topped with zesty Maple-Meyer Lemon Curd!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Maple-Meyer Lemon Curd:
  • 1 tablespoon Meyer lemon zest
  • ¾ cup Meyer lemon juice
  • ½ cup unsalted butter at room temperature
  • ½ cup maple syrup at room temperature
  • 4 large egg yolks
  • 2 large eggs
  • 1 pinch kosher salt
For the Amaranth Porridge:
  • 1 tablespoon butter
  • ½ cup amaranth
  • 1 cup whole milk
  • 1 cup water
  • 1 pinch kosher salt
  • Maple syrup for serving
  • ¼ cup crushed pistachios
  • 1 teaspoon sesame seeds
  • 1 teaspoon sunflower oil
  • 1 teaspoon maple syrup
  • 1 pinch kosher salt

Equipment

  • Medium Saucepan
  • Whisk
  • Measuring cups and spoons
  • Mixing bowl
  • Serving bowl

Method
 

Maple-Meyer Lemon Curd Preparation:
  1. In a medium saucepan, combine the Meyer lemon juice, lemon zest, unsalted butter, and maple syrup. Whisk until well blended.
  2. Place the saucepan over medium heat. Continue to whisk the mixture as it heats, ensuring the butter melts completely and the ingredients combine smoothly.
  3. In a separate bowl, whisk together the egg yolks and whole eggs. Gradually add the warm lemon mixture into the eggs while whisking constantly to temper the eggs. Then, return the combined mixture to the saucepan.
  4. Cook the curd over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and let it cool.
Amaranth Porridge Preparation:
  1. In another medium saucepan, combine the amaranth, whole milk, water, and a pinch of kosher salt. Bring to a boil over medium-high heat.
  2. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes or until the amaranth is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
  3. Remove the saucepan from the heat and let it sit covered for an additional 5 minutes. Then, fluff the amaranth with a fork.
  4. In a small bowl, mix the crushed pistachios, sesame seeds, sunflower oil, and maple syrup. Add a pinch of kosher salt for flavor.
  5. To serve, place a generous portion of amaranth porridge in a bowl, top with a dollop of the Maple-Meyer Lemon Curd, and sprinkle with the pistachio mixture. Drizzle additional maple syrup on top, if desired.

Notes

  • Store the amaranth porridge in an airtight container in the freezer for up to a month.
  • Reheat by thawing overnight in the fridge and warming gently on the stove with a splash of milk or water.
  • The Maple-Meyer Lemon Curd can be stored in the refrigerator for up to two weeks.